My
friends and I were talking about how nice cannellini beans, garlic and lemon
juice would taste as a dip just yesterday afternoon and I raced home after work
today to make it. It is a very refreshing change from the copious amounts of homemade hummus and guacamole that I make. You could also try it with lemon zest or other herbs besides chives, such as parsley or basil.
- 1 x 400g tin cannellini beans, rinsed and drained
- 3/4 tablespoon tahini
- the juice of 1 medium lemon
- 2 medium garlic cloves, crushed
- 1 tablespoon fresh chives, finely chopped, plus extra to serve
- a pinch of sea salt & ground black pepper
- 2 large carrots, peeled & cut into sticks
PREPARATION / COOKING
1. Place all the ingredients except for the carrot in a food processor or blender and blitz on high until well combined. Add a splash of water at a time if need be. Serve with carrots.
Makes / 1 cup of dip
Total Preparation time / 8-10 minutes
x Emily
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